- 1 1/4 cups whole wheat couscous
- 1 1/2 cups water
- 1/2 pound portobello mushrooms
- 1/2 pound mixed fresh wild mushrooms (chanterelles, porcini, oyster or other)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup minced shallots
- 1/2 cup red wine
- 1 tablespoon brown sugar, packed
- 1 cup vegetable broth
- 3 tablespoons butter
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- Bring the water to a boil in a medium saucepan. Add a pinch of salt and the couscous and stir well. Turn off the heat, cover the pot and let the couscous sit for 10 minutes until all the water has been absorbed. Fluff with a fork before serving.
- Clean and cut the mushrooms into bite-sized pieces. In a large skillet over medium heat, sauté the mushrooms and garlic in 1 tablespoon of olive oil until tender, about 8-10 minutes. Remove mushrooms from pan and set aside.
- In the same skillet, heat the remaining tablespoon of olive oil, add shallots and sauté 2-3 minutes until soft. Add the red wine, sugar and broth and bring to a simmer, stirring until sugar is dissolved. Simmer for 8-10 minutes until slightly reduced and thickened. Turn off the heat and slowly stir in the butter, 1 tablespoon at a time. Add thyme and season to taste with salt and pepper. Add cooked mushrooms and toss well to coat. Divide the couscous among six plates or bowls, top with the mushrooms and serve.
The rich, earthy flavors of this dish make it a wonderful side for grilled or roasted meats and poultry.
Tips & Notes
Use meaty wild mushrooms for this dish, such as chanterelles, porcini or oyster mushrooms (don’t wash them, simply wipe them clean).
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